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Coffee Basics
Front Porch Coffee & Tea brings you the finest Certified Fair Trade Shade Grown Coffee. Fair Trade Coffee ensures that family farmers receive a fair price for their top-quality products. This allows people around the world to stay on their land, put food on the table, and keep kids in school.

Fair Trade farmers are also careful stewards of the environment. With Fair Trade Certified you know that what you're buying is naturally delicious and is grown with respect for the earth. It means that farmers are guaranteed a fair price for each harvest.This brings you the choice of conscious purchasing and brings global consciousness to local awareness.

The principal coffee species grown today in the most important producing countries are two: Arabica and Robusta. From their graftings have been obtained several subtypes differently indicated with the names of the producing countries.

  • Coffee Arabica, a valuable species, has been grown and selected for several centuries and is used primarily in the specialty or gourmet coffee houses. As the name suggests, it comes from Arabia, and thrives in land rich in minerals and higher elevations. The Arabica makes a flavory full-bodied coffee, sharp in taste, with a rather low caffeine content. There are, however, different tastes, due to the different crop varieties.

  • Coffee Robusta is a variety that can be over 12 meters high. It grows quickly in lower elevations and is more resistant to parasites. Discovered in the Congo in 1898, this hardy species is widely spread, especially in Africa, Asia and Indonesia, where the climate is unsuitable for Coffee Arabica. Overuse and/or improper processing can result in cheap- and bitter-tasting coffee, with pronounced "woodiness", a typical characteristic of natural Robustas from Africa. Typically a Robusta coffee has double the caffeine content of the Arabicas.

Different strains of coffee beans have their own characteristics that vary from country to country, region to region and season to season.
  • Varietal and Blends- Single coffee originating form a particular growing region such as Sumatra, Kona or Guatemalan are examples of varietals or origin coffees. A coffee blend is a combination of single coffees blended together to combing the flavors of all coffees involved. Examples would be Mocha Java, a “House Blend” or “Morning Blend”.

  • Espresso is generally a blend of several different coffees and is actually a brewing process. Espresso is produced when water is forced through a very fine coffee grind under high pressure for 15 – 20 seconds for maximum flavor, taste and aroma.

  • Roasts- During the roasting process certain flavor oils, waxes and acids are burned off the bean, while others develop. That is why there is such different tasting cups of coffee when the same kind of beans are subjected to two different roasts, a mild and a dark for example.

    ~ There are approximately six different roasts; Cinnamon, Medium, City Full, City, French and Italian also called espresso. We will primarily be serving medium and dark roasts Arabica for our brewed coffee. Caffeine levels are nearly identical in all roasts but slightly lower in very dark roasts.

Coffee Jargon Explained

Americano . . . . . . . A shot of espresso with hot water added, a rich full bodied taste
Caffé Breve. . . . . . . Espresso with steamed Half and Half
Café Au Lait. . . . . . . Drip coffee and hot (steamed) milk
Café Con Miel. . . . . . A Latte made with honey and cinnamon
Café Latte. . . . . . . Espresso and steamed milk
Café Mocha. . . . . . A latte with chocolate. Mochas are topped with whipped cream and cocoa powder as a garnish
Cappuccino. . . . . . Espresso with equal parts steamed and frothed milk
Corretto. . . . . . . . . Corretto means “corrected.” Espresso with flavoring syrup
Crema. . . . . . . . . The dense caramel colored foam that forms on the top of a correctly pulled quality espresso shot
Demitasse. . . . . . . Small cup for serving a single shot of espresso
Depth Charge or
Shot in the Dark . . .
Shot of espresso added to brewed coffee
Double-Shot Espresso
or Doppio . . . . . . .
A true double shot of espresso for those days when one is not enough
Drip Coffee. . . . . . . Regular coffee
Dry . . . . . . . . . . . A Cappuccino without steamed milk (made with only espresso and frothed milk)
Espresso. . . . . . . Both a drink and a brewing method for coffee using pressurized hot water to extract the full flavor from a ground, specialty “espresso roast" coffee. The extraction should take at least 18, but not more than 22 seconds to produce the best flavor and crema
Con Panna . . . . . . .
Espresso topped with whipped cream
Espresso Lungo. . . . . A long pour, 2 to 3 ounces for a single
Macchiato . . . . . . . . .
Espresso “stained" with a dollop of steamed or frothed milk
Espresso Ristretto. . . A short or “restricted” shot, _ oz to 1 oz. A concentrated espresso flavor
Frappe. . . . . . . . . . A blended coffee smoothie made with espresso or regular coffee, milk, chocolate, ice, ice cream
Harmless . . . . . . . Decaf
Latte . . . . . . . . . . Steamed milk topped with a dollop of frothed milk
Mocha. . . . . . . Espresso with chocolate syrup added, steamed milk & toped with whipped cream
Mochaccino. . . . . . . A cappuccino with chocolate
Short. . . . . . . 8 oz. Cup
Skinny. . . . . . . A latte or cappuccino made with skim or non-fat milk
Skinny Harmless . . . . A non-fat, decaf latte; Also called a "Why Bother"
Split Shot . . . . . . . A shot of espresso made with half regular and half decaf
Steamer . . . . . . . Milk steamed to approximately 150-155 degrees, using a thermometer, with the appropriate amount of flavoring added and toped with whipped cream
Wet . . . . . . . A cappuccino served with steamed milk and frothed milk
With Room . . . . . . . Space left at top of a cup for adding cream, milk or sweetener





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